Ingredients:
- 1/4 cup (60 gm) ghee
- 1 kg chicken (broiler), cut into 8 pieces
- 1/2 cup (120 ml) milk
- 1 cup grated (250 g) onions
- 1 tsp garlic paste
- 1/2 tsp sabut kali mirch
- 1 1/2 tsp salt
- 1 tsp zeera (cumin seeds)
- 4 cherry tomatoes
- 1 Tbsp powdered dhania
- 2 green chillies, finely chopped
- 2 Tbsp cornflour dissolved in 1/2 cup water
- 4 Tbsp hara dhania
- 1 tsp sugar
- 1 tsp ginger paste
- 1 Tbsp tomato puree
Procedure :
- Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
- When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.
- Heat the ghee in a heavy based pan and add the zeera and peppercorns. When they spurt, add the onions, ginger and garlic, and saute till the onions are transparent.
- Add the dhania powder, tomato puree, salt and green chillies and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil. Add the cornflour mixture, bring to a boil again, and then simmer for 2 minutes.
- Add the tomatoes, vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves.